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Advent: FRUITCAKE | Fruitcake is just nuts at Christmas. I'm not a fan, but this Mexican Fruitcake recipe will change everything. Its moist with a little hint of spice. And, the cream cheese frosting will change your life.
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Mexican Fruitcake

This Mexican Fruitcake recipe is unlike any Christmas fruitcake, its a moist spice cake with crushed pineapple and slathered with the tastiest cream cheese frosting.
Servings: 12 pieces of cake

Ingredients

  • 1 20 ounce can crushed pineapple undrained
  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 1 cup coconut
  • 1 cup chopped pecans
  • 2 teaspoons soda
  • Frosting:
  • 2 8 ounce cream cheese
  • 1 stick butter melted
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350.
  • Mix together all ingredients, stirring after each ingredient.
  • Pour in to greased 9x13 pan.
  • Bake at 350 for 35 minutes or longer until done.
  • While cake is baking, make icing.
  • Beat together cream cheese and butter.
  • Slowly add in powdered sugar. Beat together after each cup to fully incorporate.
  • Scrape down sides of bowl to mix in all ingredients.
  • Add vanilla.
  • Beat until smooth and fluffy.
  • Set aside and ice cake once its completely cool.
  • Cake will be moist, so it can sit out a couple days, but after 2, place in refrigerator.

Notes

Taste it. Don't turn up your nose. You will be crazy surprised by the flavor and if nothing else, this is the cream cheese frosting you should use for every other cake.